No, I don't cook in tin-cans. I live and cook in a 35" travel trailer I call a Tin Can, with fond affection of course.I cook mostly from scratch using organic/natural/sustainable produce, grains, and beans, meats, and dairy. I hope I can give you some tips on how I shop frugally making a dollar stretch.

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Thursday, January 30, 2014

This is a great salad for those of us who take our lunches to work. Very easy also.I use this same recipe eliminating the pasta and add grilled turkey or chicken.2 C cooked penna pasta and chill or cool off under water (or any pasta you might have)Combine in large air tight bowl:PastaSliced celery hearts with leaves15 ounce an of Pinto beans rinsed15 ounce can of Garbanzo beans rinsed1/2 C of Edamame bean thawed and rinsed (these I find frozen) hubby doesn't like to manyChopped red onion (amount depends on you. I use 1/4 C)1/2 can of small black olives1/4 C fresh parmesan cheese (plz don't use that powdered stuff in a box)1/2 tablespoon dried basil or 8-9 chopped fresh basilSalt/pepper3/4 C Italian dressing (I use Newman's)1 teaspoon cane sugar1 1/2 tablespoons red wine vinegar (optional, I like the extea zing)P in air type bowl and shake to combineThis needs to sit for a few hours....if you can keep folks out of it.

I have to admit I stole this from our fav restaurant, Black Walnut. Very simple.Put lettuce on plate (I use Romaine)Top with the following:Crisp bacon cut up (not bacon bits)Avocado slicesTomato quartersHard boiled egg cut in halfChunks of your favorite cheeseChunks of good Blue Cheese (I love this stuff)Your favorite meat (I used smoked BBQ'D turkey breasts cut up)Grilled corn (you can get it frozen just thaw before or if you are real talented grill your corn on the cobb)OlivesI make my Blue Cheese dressing:Blue Cheese, mayo, salt/pepper, squeeze of lemon juice, and enough milk to thin out.Add more Blue Cheese for stronger flavor.Add crouton if you want.